The secret to perfect poaching is in the vinegar and water depth.
Storing and Preparing
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While many cooks prefer thicker homemade phyllo for savory pies, frozen commercial dough, which is readily available in supermarkets, can be substituted.
To ensure a perfect consistency every time this no-fail method can’t be beat.
Fresh nopales, or prickly pear cactus paddles, can be found in Mexican markets and some produce departments, occasionally already trimmed.
Cardoons are high-maintenance vegetables.
The theories behind soaking and salting beans.
This luxurious terrine is a classic of French cuisine. Here is how its done.
Taking tips from a Manhattan butcher on stuffing a veal breast.
A local staple in Chile, these empanadas are best when filled with fresh seafood.
Techniques for preparing asparagus vary according to its size, origin, and freshness; this is how we do it.
What you need to know before making your own pâté or terrine.
A simple method for creating delicious ravioli.
Is it essential to treat eggplant for bitterness? It depends on how you want to serve it.
Here is a quick way to make fritons (also called grattons), those irresistible crisp nuggets of duck-skin cracklings, to be salted and nibbled or sprinkled in salads.
If your strawberries lack flavor, don't despair—this trick coaxes flavor out of even the most reluctant berries.